Spray the broiler rack with olive oil nonstick spray and preheat the broiler. Place the eggplant in one layer on the broiler rack and lightly spray with olive oil nonstick spray. Broil 6 inches from the heat until lightly browned, about 4 minutes. Place the eggplant, broiled side down, on a work surface and let cool. (Kiy note: my plan is to use the grill for this, faster and easier!)

Meanwhile, combine the cheese, artichoke hears and 2 tablespoons of the basil in a small bowl.

Place ½ cup of the chicken onto one short end of each eggplant slice. Top each portion of chicken with about 2 tablespoons of the cheese mixture and roll up. Place the roulades, seam side down, in a shallow 1-quart dish. Top with the tomato sauce and the remaining basil. Cover with plastic wrap; then prick a few holes in the plastic. Microwave on High 4 minutes. Uncover and microwave until heated through and bubbly, 3-4 minutes longer.

Kiy Update, March 12th: This is amazing! I ended up completely blowing off the chicken and am glad I did. I think I will continue to make it that way, if I want a meat I can always toss a chicken breast on the grill or something. But these were easier than I thought they would be. And so *totally* yummy. Jeff and I were amazed at how good it was. But then, my (our) love of eggplant has been well documented, and how can you go wrong with adding feta cheese and artichoke hearts? The only thing I will do differently next time is to use a marinara sauce. The tomato sauce just wasn't interesting enough for us I guess.